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Green Bean Alamandine

Green Bean Alamandine

An elegant dish with a delicate flavor


2 pounds green beans, trimmed and rinsed
2 tsp. salt
½ cup margarine
1 cup slivered almonds
½ tsp salt
½ tsp pepper

Fill 6-quart pot half full of water. Add salt and bring to a rapid boil. Drop in green beans, bring back to a boil and cook uncovered for 10 to 12 minutes or until tender but still crisp.

Place in a colander and rinse with cold water. Drain and reserve.

In a 7-inch skillet melt margarine and add almonds. Sauté about 5 minutes until lightly browned.

Return beans to 6-quart pot and turn heat to medium to evaporate all moisture from beans.

Pour almonds and margarine over beans. Add additional salt and pepper, and toss gently to coat all beans.

Serve at once.

USE: 6-quart pot
7-inch skillet
YIELDS: 6 to 8 servings

Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Chani Benjaminson, March 17, 2009

All night I've never left veggies on the blech for so long, perhaps someone else will have advice on this. This recipe is good at room temperature, particularly if you substiute the margarine for olive oil, take it out of the fridge a couple of hours before lunch and it'll be quite edible. Reply

Anonymous New York, NY March 16, 2009

Shabbat lunch if I leave this on the blech will it stay good till saturday afternoon? do you know any recipes that will? maybe a chicken recipe? Reply

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